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Delicious Olive Salad with Black Eyed Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (if cooking dried beans)
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A vibrant and tangy Olive Salad with Black Eyed Peas featuring diced bell peppers, fresh parsley, and a zesty lemon-olive oil dressing. This refreshing salad is perfect as a light meal or a side dish, packed with Mediterranean flavors and nutritious ingredients.

Ingredients

Salad Ingredients

  • 1 can Black Eyed Peas (or cooked from dried beans)
  • 1 cup mixed Olives (green and black or kalamata)
  • 1 Red Bell Pepper, diced
  • 1 Yellow Bell Pepper, diced
  • 1 Red Onion, diced
  • 1/4 cup Fresh Parsley, chopped

Dressing Ingredients

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • Salt, to taste
  • Pepper, to taste
  • Red Pepper Flakes, to taste

Instructions

  1. Prepare the Black Eyed Peas: If using dried black eyed peas, soak them overnight and cook until tender. If using canned, rinse and drain them thoroughly to remove excess sodium and preserve freshness.
  2. Chop the Vegetables: Finely dice the red onion, red bell pepper, yellow bell pepper, and chop the fresh parsley. Smaller pieces help the flavors blend beautifully throughout the salad.
  3. Combine the Ingredients: In a large mixing bowl, add the prepared black eyed peas, chopped mixed olives, diced bell peppers, onions, and fresh parsley. Mix gently to combine all elements evenly.
  4. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, black pepper, and red pepper flakes. Adjust seasoning to taste to balance acidity and spice.
  5. Toss the Salad: Pour the dressing over the combined salad ingredients and toss gently to ensure everything is well coated and all flavors meld together.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This resting time enhances the melding of flavors and provides a crisp, refreshing finish.

Notes

  • For best results, soak dried black eyed peas overnight to reduce cooking time.
  • Adjust the amount of red pepper flakes based on your spice preference.
  • This salad can be stored in the refrigerator for up to 2 days, but is freshest when served within a few hours after chilling.
  • Feel free to add fresh herbs like mint or oregano for variation.
  • The salad pairs wonderfully with crusty bread or as a side for grilled meats or fish.

Find it online: https://slsrecipes.com/delicious-olive-salad-with-black-eyed-peas-recipe/